The name of this dish says it all. Bangin’ good shrimp, courtesy of Skinnytaste, is a delicious mix of stir-fried shrimp with a creamy sweet and spicy chili sauce served over a bed of shredded lettuce and purple cabbage. Enjoy with a serving of fluffy brown rice and you’ve got a well-balanced meal!
Ingredients for servings
5 tablespoons light mayonnaise
3 tablespoons Thai sweet chili sauce
1 teaspoon Sriracha (to taste)
1 pound large shrimp shelled and deveined (weight after peeled)
2 teaspoons cornstarch
1 teaspoon canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage shredded purple cabbage
4 tablespoons scallions chopped
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
Place shrimp on lettuce and top with scallions.